Best Gluten-Free Spare Ribs You’ll Ever Eat!
The “best spare ribs you’ll ever eat” isn’t a guess or a boast — it’s a fact! These gluten-free delights are finger-licking, can’t-get-enough, memory-making delicious.
Tools: Dutch oven
Preparation time: 1 hour
Cooking time: 40 minutes
Yield: 4 servings
1 tablespoon brown sugar
1/4 cup cider vinegar
5 cups water
1 tablespoon beef bouillon granules
2 tablespoons molasses
1/4 cup ketchup
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cloves
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
3 pounds baby back ribs (2 slabs)
Early in the day (or the day before), put the sugar and vinegar in a large Dutch oven. Reduce over medium heat about 8 minutes until the vinegar and sugar form a syrup.
Watch carefully because the syrup will suddenly darken in color.
Immediately add the water and bouillon granules. Stir in the molasses, ketchup, dry mustard, Worcestershire sauce, cloves, chili powder, and cayenne pepper. Bring it to a boil.
Cut each slab of ribs into smaller sections. Add them to the saucepan and simmer for 20 minutes.
Remove the pan from the heat. Remove the ribs and place them in a dish. Cover and refrigerate.
Cook the liquid over medium heat until it becomes thick and syrupy (about 25 minutes), stirring constantly during the last 5 minutes.
Remove the pan from the heat and pour the sauce into a bowl. (Yield will be about 1 cup of basting sauce.) Cool the sauce, then cover and refrigerate it.
Before dinner, preheat the oven to 350 degrees.
Place the ribs on a nonstick baking dish, with the underside facing up.
Baste well with the sauce and bake at 350 degrees for 20 minutes. Turn the ribs over and baste generously. Continue to bake for 20 to 25 minutes.
Per serving: Calories: 607; Total fat: 28g; Saturated fat: 10g; Cholesterol: 218mg; Sodium: 673mg; Carbohydrates: 16g; Fiber: 0g; Sugar: 13g; Protein: 67g.